Vietnamese-inspired steak salad

This Vietnamese-inspired steak salad is bright & fresh, typical of Vietnamese food. The dressing is a classic Vietnamese staple – nuoc cham – served as both a dressing & as a dipping sauce. It is so simple to make. Do not be hesitant of the fish sauce. Fish sauce is a necessary part of the recipe. The dressing doesn’t taste fishy; it is so flavorful & fresh. For the chilies, how many chilies you decide to use is your call. I like some heat & the chilies add their own unique flavor. Although the ingredient list is more than I usually like to cook with & share, the salad comes together quite quickly, especially if you do some ahead prep: steak marinade, dressing & noodles can all be prepped ahead of time & a few of the ingredients are double-up. This is a salad I return to again & again. I hope you make it & add it to your recipe repertoire.

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Prep Time25

Cook Time15

marinating1

Total Time1 40

Servings:

Calories: 570kcal

US Customary - Metric

MARINATED STEAK

2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon honey
1 tablespoon peanut oil for other neutral oil
2 garlic cloves minced
1 teaspoon freshly ground black pepper
1 1/2 lbs ribeye steak thinly sliced

LIME DRESSING

1/2 cup fresh lime juice plus a few lime wedges for garnish
3 tablespoons fish sauce
2 tablespoons heaping sugar
3 to 4 Thai red chilies thinly sliced, plus extra for garnish
2 garlic cloves minced

NOODLE VEG SALAD

6 oz vermicelli noodles rice or mung bean noodles, soaked in boiling water for 15 minutes
2 medium carrots peeled into long shreds (use a spiralizer or a peeler that shreds, or just use a grater)
1 1/2 cups halved cherry tomatoes about 12 oz
1/2 small red onion cut into very thin wedges
1/2 cup torn mint leaves plus extra leaves for garnish
1/3 cup roasted coarsely chopped salted peanuts

For the steak:

Combine all the marinating ingredients in a medium bowl. Add the steak & stir to coat the steak in the marinade. Cover & chill for 1 hour or longer if you have the time, overnight would be perfect.
To cook the steak, heat a barbecue (grill) to medium-high, about 450°F (235°C). Cook the steak strips for 3 to 4 minutes per side or until grill marks appear & steak is cooked to your liking. Or use a griddle pan. Cover & set aside.

For the dressing:

Combine all the ingredients in a small bowl or measuring jug. Whisk until all the sugar is dissolved; set aside.

For the salad:

Drain the noodles & arrange in serving bowls (or you could do one large salad).
Add the remaining ingredients & the steak. Add the dressing & toss to combine.
Garnish with extra mint, chili & lime wedges if using. Serves 4.

Nutrition